Categories: Fish

Ingredients

• 3 tablespoons extra-virgin olive oil, plus more for brushing
• 3/4 tablespoon red wine vinegar
• 1/2 tablespoon honey
• 1/8 teaspoon red pepper flakes
• Kosher salt
• 2 6-ounce salmon fillets (about 1 1/4 inches thick)
• 1 clove garlic, coarsely chopped
• 1/4 cup coarsely chopped pitted kalamata olives
• 1 medium beefsteak tomatoes
• 1/2 cup sliced celery (inner stalks with leaves)
• 1/8 cup roughly chopped fresh mint

Directions

1. Preheat the broiler.

2. Line a broiler pan with foil and lightly brush with olive oil. Whisk 2 tablespoons olive oil, 1 teaspoon vinegar, the honey, red pepper flakes and 1 teaspoon salt in a small bowl.

3. Put the salmon, skin-side down, on the prepared pan and brush the tops and sides with the honey glaze.

4. Broil until golden brown and just cooked through, 4 to 6 minutes.

5. Meanwhile, put the garlic on a cutting board and sprinkle with a generous pinch of salt, then mash into a paste with the flat side of a large knife.

6. Heat the remaining 3 tablespoons olive oil and 1 tablespoon vinegar, the olives and garlic paste in a small saucepan over medium-high heat until bubbling, about 3 minutes.

7. Transfer the mixture to a bowl and add the tomatoes, celery and mint. Season with salt and toss to combine.

8. Serve with the salmon.

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